Mediterranean Salad with Prosciutto and Pomegranate

Ingredients

• ½ cup pomegranate seeds
• 2 3-ounce packages thinly sliced prosciutto
• 6 cups arugula
• 2 cups fennel bulb
• ¼ teaspoon coarse kosher salt
• 1 cup green onions
• 3 tablespoons extra-virgin olive oil
• + 2 more ingredients
• • ¼ cup mint leaves
  • 1 ½ tablespoons balsamic vinegar

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper. Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pom...

View full recipe at Epicurious